Special Diet

  • 200 g (7 oz) dried flat rice noodles
  • 1 tablespoon Singapore noodle paste
  • 100 g (3½ oz) green beans
  • 1 carrot, cut into thin strips
  • 400 ml (13 fl oz) can reduced-fat coconut milk
  • 750 ml (1¼ pints) hot vegetable stock
  • 100 g (3½ oz) bean sprouts
  • 225 g (7½ oz) can bamboo shoots, drained
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons lime juice
  • 4 spring onions, thinly sliced
  • 1 small red chilli, thinly sliced (optional)

Place the noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 5 minutes or until just tender.

Meanwhile, place the Singapore noodle paste in a large saucepan, add the beans and carrot and stir together thoroughly until the vegetables are coated in the spice mix. Cook, stirring, over a medium heat for 1–2 minutes.

Stir the coconut milk and hot stock into the pan, then add the bean sprouts and bamboo shoots and simmer for 3 minutes. Stir in the coriander and the lime juice.

Drain the noodles, divide between 4 warmed large deep bowls and ladle over the soup.

Top with the spring onions and chilli, if using, and serve immediately with lime wedges.

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